Preheat your oven to 160C Can / 180C and place 12 cupcake cases into your cupcake tin. I sprinkle a little rice into each hole before the case as this helps reduce unwanted moisture.

Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.

Gradually add your eggs (I whisk briefly in between each addition) and mix in.

Sift in your flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.

Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.

Remove from the oven and allow to cool very briefly in the tin, then move the cases to a cooling rack.

In a large bowl mix your softened butter on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour. You can use an electric hand mixer or stand mixer for this.

Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition.

Add your vanilla extract and mix once more - it should now be done.

Once the cupcakes are cool, if filling, you need to core each cupcake. I use the larger end of one of my piping nozzles to gently push into the centre of each cupcake, then removing the core as you pull it out.

Fill each hole with chocolate spread until full.

Transfer your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. Alternatively, you can always spoon the buttercream on.

Drizzle each with chocolate sauce, add some colourful sprinkles and complete with a Picota Cherry on top as the star of the show. Enjoy!